These are the perfect breakfast on the go, or mid-morning snack. You can play around with your favorite additions, and feel not the least bit guilty about a morning cookie! Who can argue with that?
Use a rolling pin or mallet to crush the cereal in a plastic bag. Or just stick it in the food processor. You should have about 2 cups of coarsely crushed cereal when you’re done.
Mix together cereal, wheat germ or oat bran (oat bran has a more appealing flavor for kids), flours, baking soda, salt and cinnamon. In a separate bowl, stir together egg, sugar, oil, vanilla and cheese. Combine the two mixtures until just moistened. Stir in cranberries and pecans.
I like to make bigger cookies, so I use about 1/4 cup per cookie and flatten them slightly on the cookie sheet. Bake at 400F for about 15 minutes, until the edges are just slightly brown. Let them cool and store in an airtight container in the fridge or freezer.
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Very tasty, I used Total cereal. I might smoosh them more on the cookie sheet and maybe bake them for a little less time. The got quite brown on the bottom–not burned or overdone, just brown. The ricotta cheese makes them very tender. Thanks for sharing!
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Serves: 10 Level: Easy
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Serves: 11 Level: Easy
Prep: Cook:
Serves: 1 Level: Easy
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